Category Archives: Spicy

SPICY FALAFEL

SPICY FALAFEL

YOU WILL NEED

  • 4 tbsp sunflower or vegetable oil
  • 1 medium onion, finely chopped
  • 2 garlic clove, crushed
  • 800g can chickpea, washed and drained
  • 2 tsp Egyptian Gold Seasoning
  • 2 tsp Serengeti Seasoning
  • handful parsley, chopped
  • 2 egg, beaten

 

TO MAKE

Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley, with salt & pepper to taste. Add the egg, then squish the mixture together with your hands.

 

Mould the mix into 12 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.

 

 

serengeti Egyptian Gold

SPICY BAKED ORA KING SALMON

SPICY BAKED ORA KING SALMON

YOU WILL NEED

1 Side of Ora King Salmon

½ packet British roast seasoning

¼ packet Serengeti seasoning

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

1 teaspoon brown sugar

Lemon wedges (for serving)

TO MAKE

Preheat oven to 220°. Line a baking sheet with parchment paper.

Rinse the salmon and pat dry.

Lay the salmon on the lined baking sheet skin side down.

Season the Salmon with mixed seasonings.

In a bowl, combine the olive oil, lemon juice, brown sugar. Brush the salmon with the sugary mixture until evenly coated.

Bake for 10 minutes. Then bast again and cook for a further 10 minutes. Repeat if not completely cooked through and cook for a further 5 minutes.

Serve with lemon wedges.

serengeti British Roast

SPICY LEMON CHICKEN

SPICY LEMON CHICKEN

YOU WILL NEED

2 pounds bone-in chicken thighs (with skin)

½ packet British roast seasoning

¼ packet Serengeti seasoning

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

1 teaspoon brown sugar

4 cloves garlic (minced)

Lemon wedges (for serving)

TO MAKE

Preheat oven to 220°. Line a baking sheet with parchment paper.

Rinse the chicken and pat dry. Season the chicken thighs with mixed seasonings.

In a large bowl, combine the olive oil, lemon juice, brown sugar and garlic. Add the chicken to the marinade and toss.

Lay the chicken on the lined baking sheet skin side down. Bake for 20 to 25 minutes. Turn the chicken over and bake for another 10 minutes, or until cooked through.

Serve with lemon wedges.

serengeti British Roast

SPICY PORK RIBS

SPICY PORK RIBS

YOU WILL NEED

4 racks baby back ribs, membrane removed from the underside of each rack

1 packet Serengeti Seasoning

1 packet Marrakesh Seasoning

2 cups whiskey barbecue sauce

TO MAKE

In a small bowl, combine the Serengeti & Marrakesh and mix well. Place the ribs on 2 large, rimmed baking trays, season liberally with the rub and prepare your BBQ for indirect grilling. The target temperature on your grill is 100C. If smoking use fruit woods like apple, peach, cherry, or hardwoods like hickory or oak.

Prepare some whiskey barbecue sauce.

After the ribs have cooked for an hour and a half, baste liberally with the whiskey barbecue sauce. Close the lid and continue to cook for 3 1/2 to 4 1/2 more hours, basting the ribs every 45 minutes to an hour with the sauce.

If desired, coat the ribs with more whiskey barbecue sauce and return to the grill for an additional 30 minutes to set your sauce. Allow the ribs to rest for 10 minutes before slicing and serving.

serengeti Marrakesh

SPICY PAKORA

SPICY PAKORA

YOU WILL NEED

100g gram flour, sieved

½ packet Serengeti Seasoning

½ packet Egyptian Gold Seasoning

1 medium onion

3 medium potatoes

1 tsp of salt

1 tbsp ginger, grated (optional)

Handful of coriander, chopped

Water

Oil for deep frying 

TO MAKE

Heat up the oil in a large pot or wok to a medium heat.

Slice the onion lengthways very thinly and place in a bowl.

Peel and grate (or very finely chop) the potatoes into the same bowl. You can also use aubergines and cauliflower – chop into very small pieces.

Sprinkle all the seasonings and freshly chopped coriander and ginger into the bowl and then sieve in the gram flour – mix together using your hands. 

Add a small amount of water a little at a time to create a thick batter that coats all the vegetables. Squeeze the mixture through your fingers to ensure all the spices mix through. Do not leave the batter and vegetable mixture for too long before cooking.

Test your oil is hot enough by dropping a little batter into the oil. If it browns and rises immediately then it is ready. Very carefully drop spoonfuls of the mixture into the oil and fry until golden brown.

Using a slotted spoon move the pakora around, be careful not to overcrowd the pot or wok.

Once golden brown and crisp remove from the oil and set on some kitchen paper.

serengeti Egyptian Gold

SPICY BAKED CHICKEN WINGS

SPICY CHICKEN WINGS

YOU WILL NEED

  • 1 kg chicken wings
  • ½ packet Serengeti Seasoning
  • ½ packet Marrakesh Seasoning
  • 1 cup flour
  • Salt & Pepper to taste
  • 1 tsp garlic minced
  • 1 tsp ginger minced
  • 2 tsp sesame oil
  • ¼ cup soy sauce light
  • ¼ cup Smokey BBQ sauce
  • 2 tbsp rice wine vinegar

TO MAKE

Preheat oven to 200C/180C Fan/Gas 4.

Line a baking sheet with aluminum foil or silpat.

Combine the flour & seasonings in a large ziplock bag mix well to combine, add the wings and shake well until evenly coated.

Salt and pepper the wings and then place them on the baking sheet.

Bake them for 45 min to an hour depending on how crispy you want them.

To make the coating sauce, mix all remaining ingredients, and whisk everything together.

Place the hot wings into a large bowl and pour the sauce over the wings and toss to coat evenly.

Garnish with spring onion and sesame seeds

 

 

serengeti Marrakesh

CHILLI PRAWNS

CHILLI PRAWNS

YOU WILL NEED

  • 2 tsp olive oil
  • 1 small red onion (50g), finely chopped
  • ½ red pepper (60g), finely chopped
  • 1 garlic clove, finely chopped
  • 10g SERENGETI GOURMET SEASONING
  • 200g tinned chopped tomatoes
  • 2 level tsp tomato purée
  • 125g peeled green prawns
  • ¼ tsp sugar
  • salt and freshly ground black pepper, to taste
  • spring onion for garnish

 

TO MAKE

Toss the prawns in a little oil and the Serengeti spice mix.

Heat the remaining oil in a small saucepan over a medium heat. Add the prawns and cook for 1 minute. Remove and reserve until needed.

Add the red onion and cook for 2–3 minutes, or until it begins to soften.

Add the red pepper, garlic, tomatoes, tomato purée, sugar, and salt and pepper to taste. Bring to the boil, then reduce the heat and simmer for 15 minutes. Add the prawns and cook for 2 minutes.

Garnish with Spring onion

 

serengeti

AFRICAN STYLE LAMB CHOPS WITH CHIMICHURRI

AFRICAN STYLE LAMB CHOPS WITH CHIMICHURRI

YOU WILL NEED

LAMB

  • 16 EA Lamb Chops/Cutlets
  • Olive Oil Extra Virgin
  • ½ PACK SERENGETI GOURMET SEASONING
  • ½ TSP Sea Salt
  • ⅛ TSP Black Pepper

CHIMICHURRI

  • 50 G Parsley, stalks removed
  • 2 SPRIGS Mint
  • 1 TBSP Thyme, stalks removed
  • 1 EA Red Chili, seeds removed
  • 3 CLOVE Garlic crushed
  • ½ CUP Olive Oil Extra Virgin
  • 1 EA Lemon, zested
  • 1 TBSP Sherry Vinegar
  • ¼ TSP Sugar
  • ⅛ TSP Seas Salt

RUSTIC FRIES

  • 4 EA Potatoes (large)
  • ¼ TSP Sea Salt
  • ¼ TSP Black Pepper
  • Olive Oil Extra Virgin

 

TO MAKE

 

Preheat the oven to 200°C.

To make the sauce, finely chop the parsley, mint, thyme, and chilies. Combine the garlic, Extra Virgin Olive Oil, lemon zest, vinegar and sugar and set aside for the flavours to infuse. Season with Sea Salt.

Wash and cut the potatoes leaving the skin on into 1 cm fries. Place the fries onto a lined oven tray and season with salt and pepper and drizzle with extra virgin olive oil. Toss to coat, the bake until tender. 25-30 minutes.

While the potatoes cook, drizzle the lamb with Extra Virgin Olive Oil and season with Sea Salt, Black Pepper and SERENGETI GOURMET SEASONING.

Heat an ovenproof pan over high heat and sear the chops on both sides until nicely browned. Place the pan in the preheated oven for 5-10 minutes until nicely cooked to your liking. Remove the pan from the oven and allow to rest for 5 minutes.

Serve with chimichurri sauce and rustic potato chips.

serengeti